Beef and Noodles is an easy recipe that can be made with ground beef or beef tips in a creamy brown gravy with cream of mushroom soup and egg noodles. You’ll love this quick and easy skillet meal.
Beef and Noodles
Nothing beats the flavor of a creamy, homemade brown gravy with any kind of beef and savory egg noodles. This is a meal that my whole family absolutely loves, comfort food at it’s best.
I couldn’t resist adding in cream of mushroom soup – feel free to give my homemade version a try! Cream of chicken soup can also be used!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Cook the ground beef and onions over medium-high heat. Drain grease. Add salt/pepper and garlic and cook for 1-2 minutes. Remove and set aside.
Melt butter over medium heat and whisk in flour. Cook for 1-2 minutes, until raw flour smell is gone and it begins to brown.
Add the beef broth, chicken bouillon, soy sauce, and seasonings in splashes. Whisk to incorporate and allow it to bubble gently as you add it. Let it bubble and reduce while the egg noodles cook. Mix in the cream and cream of mushroom soup.
Reduce heat to low. Stir in the cheese and add the ground beef back.
Add the cooked/drained egg noodles and stir to incorporate. Sauce will continue to thicken upon standing. Serve!
Pro Tips
- Different cuts of beef can be used for this recipe. Sirloin, Flank, Ribeye, Tenderloin are more tender cuts of meat that are better for cooking on the Stove Top.
- Mushrooms make a nice addition to this meal, I prefer to sauté them in a separate pan and stir them in at the end.
- Cream of chicken soup can be used instead of cream of mushroom if preferred!
- Frozen vegetables can be added towards the end as well.
- To control the sodium in this recipe, consider using low sodium broth/soy sauce. The bouillon can be omitted as well, (although it does add a great depth of flavor).
- Shred the cheese from a block instead of using bagged shredded cheese. It melts and tastes much better.
- Be sure to try my chicken and noodles recipe next!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. (This meal does freeze well!)
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- This is the Le Creuset skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great.
- Pasta Strainer– This is the one I have and love.
- Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well.
Try These Next
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Beef and Noodles
Ingredients
- 1 lb. ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- Salt/Pepper
- 1/2 lb. egg noodles, uncooked
Sauce
- 2 ½ cups beef broth
- 1 chicken bouillon cube or 1 tsp better than bouillon
- 1 teaspoon soy sauce, can sub Worcestershire sauce
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
- ½ teaspoon dried thyme
- 3 Tablespoons Butter
- 3 Tablespoons Flour
- ½ cup heavy cream, can sub milk
- 1 (10.5 oz.) can cream of mushroom soup
- 2 cups cheddar cheese, shredded
Instructions
- Prep Work: Combine beef broth, chicken bouillon, soy sauce, onion powder, garlic powder, mustard powder, and thyme. Set aside.
- Cook the Beef and Onions: Cook the ground beef and onions over medium-high heat until browned and cooked through. Drain grease. Add minced garlic and season lightly with salt (if desired) and pepper. Cook for 1-2 minutes. Remove meat and set aside on a plate.
- Begin Boiling Pasta Water: Begin boiling salted water for the egg noodles and cook the noodles according to package instructions once the boil is reached, then drain.
- Make the Roux: Melt butter over medium heat in the same pan that you cooked the meat in. Sprinkle in the flour and whisk for 2 minutes or until you can no longer smell flour and it begins to brown
- Add the Beef Broth mixture: Add about ½ cup of the beef broth mixture and let it come to a gentle boil. Add the remaining broth in splashes, stirring continuously. Do this slowly to keep the mixture nice and thick. Let it boil gently and reduce while the pasta boils, about 10 minutes.
- Stir in the cream and cream of mushroom soup.
- Reduce heat to low. Stir in the cheese, then add the beef back.
- Add the cooked noodles and stir to combine. Note: If you like saucier pasta, you don’t have to add in all of the noodles.
- Sauce will continue to thicken upon standing. Serve!
Notes
- Different cuts of beef can be used for this recipe. Sirloin, Flank, Ribeye, and Tenderloin are more tender cuts of meat that are better for cooking on the Stove Top.
- Mushrooms make a nice addition to this meal, I prefer to sauté them in a separate pan and stir them in at the end.
- Cream of chicken soup can be used instead of cream of mushroom if preferred!
- Frozen vegetables can be added towards the end as well.
- To control the sodium in this recipe, consider using low sodium broth/soy sauce. The bouillon can be omitted as well, (although it does add a great depth of flavor).
- Shred the cheese from a block instead of using bagged shredded cheese. It melts and tastes much better.
The Nutritional Information is an estimate and is per serving. There are 6 servings in this recipe.
This sounds very good, 1 question do you think it would work with white cheddar vs yellow?
Hi Cynthia! A soft white cheddar should melt well, I haven’t ever tried it in this recipe but I think it would taste good! (I’d love to know what you think if you give it a try!) I also have a White Cheddar Chicken Pasta recipe that you could check out! 🙂
I tried this tonight and followed the recipe to the letter. It is a good start, but it was lacking in flavor. Don’t be afraid of adding salt and pepper. I was light on the salt because of the soy sauce, cream of mushroom, cheese and boxed stock. I believe that is where I went wrong.
I have found, potatoes and noodles need to be dressed for their part and salt and pepper makes them shine.
I do know I was skeptical of the cheese, but it did add some body and a good taste.
I look forward to trying some of your other recipes.
Thank you!
Hi Robbin! I see that you didn’t mention bouillon or salted pasta water in your list of ingredients that contain salt. Did you omit those by accident? As I’m sure you know, bouillon is a considerable source of salt, and salting the pasta water itself is also important.
I just made this for dinner tonight. Delicious! You can’t beat anything made with egg noodles:) My two grandkids, ages 1 and three, loved it too.
I’m SO happy to hear that it was a hit with everyone Gretchen! 🙂 I totally agree with you, you can’t beat egg noodles!! No way, no how! 😉 Thank you so much for taking the time to leave a review, you’re the BEST! -Stephanie
Very easy my 15 yr old made it all by herself. It was delicious.
Yayyy! That makes me so happy Samara, thanks so much for the wonderful review!💗
DELICIOUS
Thanks so much!💗
Easy to make and delicious. Empty plates all around.
Wahooo! Sounds like a success, nice work Shawn! Thanks so much for taking the time to leave a review!💖
I could eat this every day..it’s that good! I followed the recipe exact and it’s perfect. I used extra sharp cheddar as the cheese. I had to keep dinner hot for an hour while the family was out so I threw it in a casserole dish and topped it with a little extra cheddar before putting it in the oven to stay hot. I only baked it for like 20 minutes and just kept it in the oven (turned off) until everyone got home to eat. It was so good!
Hiiii Janet!! I totally know what you mean, I could eat this every day too- I just love it! I am so glad that you successfully kept it warm in the oven, thank you for sharing that tidbit and for taking the time to leave a review, you’re the BEST! 🙂 -Stephanie
This is so good! I made it last week and again today. I subbed fresh rosemary because I don’t like thyme and I used less cheese because of some of the comments. This is definitely a keeper. Thanks!
Hi Marianne, I am so happy to hear that you enjoyed it and that you adapted it per your preferences! Thank you so much for taking the time to leave a review! -Stephanie
Once again I made this recipe but with a twist I added 8 oz of fresh sliced mushrooms roasted I think i’am addicted to this recipe it can be made in so many different ways way too go STEPHANIE 😃
I’m so happy you’ve been enjoying this one Dee, I make it all the time! Love that you add sliced mushrooms. I wish I could do that but my husband isn’t a mushroom fan (boooo). Thanks so much for taking the time to leave a review!💖
This is my favorite blog to find quick recipes for dinner! This recipe was amazing, I used ground turkey instead of beef and added in some French onion soup mix and it was delicious!
Thanks so much for your support, I’m so happy to have you hear! I love that you added in some French Onion Soup Mix, yummm!💖